Prostate Restored
Prostate Restored
Photo: Anna Shvets
Pumpkin seeds can be eaten raw but taste especially delicious roasted. To roast them, toss them in olive oil or melted butter, plus salt, pepper, and any other seasonings you desire. Spread them on a baking sheet and cook them in the oven at 300°F (150°C) for 30–40 minutes, or until brown and crunchy.
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Fluxactive Complete is conveniently packed with over 14 essential prostate powerhouse herbs, vitamins and grade A nutrients which work synergistically to help you support a healthy prostate faster
Learn More »Frequently featured in flavorful recipes like pies, curries, cookies, and trail mix, pumpkin and pumpkin seeds are staple ingredients in many households, especially during the holidays. Although most people prefer eating them cooked or roasted, you can also eat pumpkin and pumpkin seeds raw. Still, key differences set apart raw and cooked varieties, especially in terms of taste, texture, and nutritional value. This article explains how raw and cooked pumpkin and pumpkin seeds compare with one another. Share on Pinterest Westend61/Getty Images Nutritional value Raw pumpkin and pumpkin seeds may differ slightly in nutrients compared with their cooked counterparts. In fact, cooking often decreases the content of water-soluble vitamins, including B vitamins like riboflavin, thiamine, and niacin, as well as vitamin C ( 1 ). Cooked pumpkin may also contain slightly lower amounts of vitamin A, copper, and potassium ( 2 , 3 ). This table compares 3.5 ounces (100 grams) of raw and boiled pumpkin ( 2 , 3 ): Raw pumpkin Boiled pumpkin Calories 26 20 Protein 1 gram 1 gram Fat 0.1 grams 0.1 grams Carbs 6.5 grams 5 grams Fiber 0.5 grams 1 gram Vitamin A 47% of the Daily Value (DV) 32% of the DV Vitamin C 10% of the DV 5% of the DV Vitamin E 7% of the DV 5% of the DV Riboflavin 9% of the DV 6% of the DV Copper 14% of the DV 10% of the DV Potassium 7% of the DV 5% of the DV Pantothenic acid 6% of the DV 4% of the DV Manganese 5% of the DV 4% of the DV What about pumpkin seeds? Although cooking may lead to a loss of micronutrients, one study found that roasting pumpkin seeds increased their antioxidant, phenol, and flavonoid contents ( 4 ). Soaking and cooking these seeds may also reduce their amount of antinutrients, which are compounds that impair the absorption of certain minerals in your body ( 5 ). Nonetheless, roasting them may increase the formation of polycyclic aromatic hydrocarbons (PAHs), which are harmful compounds that are considered carcinogenic ( 6 , 7 , 8 ). summary Raw pumpkin is slightly higher in water-soluble vitamins and other nutrients than cooked pumpkin. Still, raw pumpkin seeds may have fewer antioxidants and more antinutrients than roasted seeds. Flavor and texture Pumpkin and pumpkin seeds also taste a little different when raw rather than cooked. Raw pumpkin has a fresh, somewhat bitter flavor and a fibrous, stringy texture. Because it can be difficult to eat on its own, it’s usually puréed or grated. Cooked pumpkin, on the other hand, is sweeter. Its taste is often compared to sweet potatoes or squash. Meanwhile, raw pumpkin seeds have a very mild flavor and chewy texture. As such, many people prefer roasting them, which gives the seeds a savory, nutty taste and crunchier texture. summary Raw pumpkin is more fibrous and less sweet than cooked varieties, while raw pumpkin seeds are chewier and blander than roasted seeds. Is eating raw pumpkin safe? Eating raw foods may increase your risk of food poisoning. This is especially true with raw pumpkin seeds, which may harbor harmful bacteria like Salmonella and E. coli. If consumed, these bacteria may cause foodborne illness, leading to symptoms like diarrhea, vomiting, fever, and stomach cramps ( 9 ). What’s more, sprouting and drying seeds does not completely eliminate these pathogens ( 10 , 11 ). However, outbreaks of foodborne illness from pumpkin seeds are rare. Regulatory bodies like the Food and Drug Administration (FDA) work closely with food manufacturers to prevent contamination ( 12 ). If you’re particularly concerned about food poisoning, you should cook pumpkin and pumpkin seeds thoroughly. It’s also important to practice proper food safety, store pumpkin seeds in an airtight container, and eat them within 2–3 months ( 13 , 14 ). summary Raw pumpkin and its seeds may contain harmful bacteria that cause foodborne illness. Practicing proper food safety minimizes your risk of infection.
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Read More »How to eat raw pumpkin and pumpkin seeds There are plenty of ways to enjoy pumpkin and pumpkin seeds whether raw or cooked. Raw pumpkin can be puréed and mixed into cottage cheese or grated and used as a nutrient-dense topping for salads and baked goods. Meanwhile, cooked pumpkin works well in soups, stir-fries, curries, and desserts. Pumpkin seeds can be seasoned and enjoyed raw or roasted for a simple snack option. They can also add crunch to soups, salads, sandwiches, and homemade trail mix. summary Pumpkin and pumpkin seeds make great ingredients in soups and salads, as well as numerous other dishes, whether raw or cooked.
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